This raspberry "yogurt" like treat is great for dessert or breakfast. It is naturally sweetened so you can enjoy this all natural plant-based yogurt without any of the added guilt.
Prep Time25 minutesmins
Total Time25 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: chia flour, raspberries, stevia, tofu
Servings: 6Servings
Calories: 65kcal
Author: Jen deHaan
Ingredients
1/2cupfruit and/or vegetable juicepure cold-pressed juice
1/2cupwater
1tspstevialiquid extract
1-2tspchia powderaka chia flour or ground chia seed
Bring the 1/2 cup water, juice, stevia extract, salt and chia powder to a simmer over medium heat while stirring.
Once simmering, reduce the heat to low and simmer for 30 seconds while whisking then remove from heat once thickened. If it doesn't thicken, add small amounts of chia flour until it does.
Cool this mixture and taste whether it is sweet. If not, add a small amount of additional stevia.
In a high-speed blender or food processor, combine raspberries and tofu until smooth.
Pour in the juice and continue to blend until smooth.
Divide the mixture into containers or bowls, and place in fridge to chill for 4 hours or overnight.
Top the yogurt with berries, mint, or cacao nibs (or all!)
Notes
Fruit/vegetable juice: Recommend juicing your own with a masticating juicer! If you purchase juice, try to get pure juice without any added sugars. Fruit/vegetable juice: For subtle tasting juices you can increase juice and decrease water. I made guava juice for this recipe, which does not have a strong taste, so I used 3/4 cup of juice and 1/4 cup water.Stevia extract: Find a recipe to make an extract from stevia leaves at http://plants.to/stevia, or substitute with about 1/2 tsp powder or purchased liquid extract stevia (to taste)